Triple Nut Chocolate Clove Cookies
|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 1⁄4 Teaspoon|
|Finely chopped pistachios||1⁄2 Cup (8 tbs)|
|Finely chopped brazil nuts||1⁄3 Cup (5.33 tbs)|
|Finely chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Semisweet chocolate square||1 Ounce, grated (1 Ounce Per Square)|
|Semisweet chocolate squares||10 Ounce, chopped (1 Ounce Per Square)|
|Finely chopped brazil nuts||1⁄2 Cup (8 tbs)|
|Finely chopped walnuts||1⁄2 Cup (8 tbs)|
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well.
Add egg and vanilla; beat well.
Stir together flour, baking powder, and salt; add to creamed mixture, and beat well.
Divide dough into 3 equal portions.
Stir 1/2 cup pistachios into 1 portion, 1/2 cup Brazil nuts into another portion, and 1/2 cup walnuts and grated chocolate into third portion.
Cover and chill 1 hour.
Divide each portion in half.
Keep 1 portion of each dough out to work with, and chill remaining halves.
Shape each portion of dough into a 13" x 1/4" log.
Place 2 logs, side by side, on a wax paper-lined baking sheet, gently pressing together; place remaining log on top, gently pressing down.
Wrap in wax paper.
Chill at least 8 hours or freeze until firm.
Repeat procedure with remaining dough.
Unwrap dough logs, and slice into 1/4" thick slices; place on greased baking sheets.
Bake at 350° for 10 minutes or until lightly browned.
Remove to wire racks to cool.
Place chopped chocolate squares in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts, stirring occasionally.
Leave chocolate over hot water while assembling cookies.
Meanwhile, stir together 1/2 cup pistachios, 1/2 cup Brazil nuts, and 1/2 cup walnuts in a shallow dish.
Brush bottoms of cookies with a pastry brush dipped in melted chocolate; sprinkle with nut mixture.
Place cookies, nut side up, on wax paper.
Let stand 4 to 6 hours or until chocolate is firm.